Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Stuffed Okra Poppers
While okra is a southern staple deserving of our attention and admiration, it’s easy to feel like cooking with okra is somewhat limiting. You can bake it, fry it, and enjoy it in gumbo of course, but are there any other ways to serve it? Introducing Stuffed Okra Poppers! This recipe from Southern Living is a fun way to change up our okra-eating habits. Believe it or not okra also serves as a great milder alternative to traditional jalapeno poppers for those who enjoy the milder side of life.
- 2 ounces extra-sharp Cheddar cheese, shredded (about 1/2 cup)
- 2 ounces cream cheese
- 1/4 tsp cayenne pepper
- 1 small garlic clove, grated
- 1/4 tsp kosher salt
- 24 (4- to 5-inch) fresh okra pods, trimmed
- 12 bacon slices, cut in half crosswise
Preheat the grill to medium-high (400°F to 450°F). Stir together Cheddar, cream cheese, cayenne, garlic, and salt until well blended.
Cut a slit lengthwise in each okra pod to form a pocket, starting about 1/2 inch from the top and stopping about 1/2 inch from the bottom. Stuff about 1 teaspoon of cheese mixture into each pod. (Use a 1/2 teaspoon measure to stuff 1/2 teaspoon of the filling in the top part of the slit and 1/2 teaspoon in the bottom part.) Wrap 1 bacon piece around each pod.
Place poppers, bacon seam down, in a single layer on oiled grates. Grill, uncovered, turning occasionally until bacon is browned and crisp, 8 to 10 minutes. Serve immediately!
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.